Begin by sautéing the zucchini, carrots, mushrooms, onion and broccoli together in a the bottom of a large stock pot. If you are using all fresh veggies, you may need to add in 1 tsp. olive oil to help with the sauté. Since my veggies were frozen, there was enough moisture to do this step without adding oil.

Season the veggies with pepper.

Add in the chicken broth; simmer covered for 20 minutes, or until veggies are tender.

When the veggies in the soup are tender, give your milk flour mixture a thorough stir. Then, while stirring the soup, add the milk mixture into the soup.

Stir while heating to a slow boil to thicken up the soup. Once thick, remove from the heat.

Stir in the cheese, slowly, allowing the heat from the soup to melt the cheese. Using freshly grated cheese will also prevent clumping. Pre-shredded cheese contains a starch coating to prevent clumping of the cheese while still in the bag, and that same coating makes for clumpy cheese in your soup!

I've never tried making a cheesy soup, but this looks tasty! I'm hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love it if you would come over and post this recipe. Here's a link with more information:

Hi Sno White,It is really cold here today and your soup looks delicious. I wish it was in front of me right now. Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.Come Back Soon!Miz Helen

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.